burger
yea. i haven't posted any sort of intro yet. fuck it feardiagh and liquordrums dared me to join.
so, in the spirit of drunken cooking being the best cooking i do, i'm back at the burner. this time? 1.19 lbs of meat from the best tasting local ground beef around. the weight defrosted, split into 2/3 and then that 2/3 of it joined with 1/4 cup of basil, finely crushed, with a table spoon of parsley and then sprinkled in to the meat anes folded.
the resulting green tinged pink/red mass formed into patties then gets colavita olive oil patted on each side (the first on the cutting board the second sprinkled/patted in the pan) and a semi-complete covering of baleine coarse non-iodized sea salt on one side.
the resulting patty, slow cooked at med-high lvl (covered) heat for 2/3-3/4ths of the period (depending on if the edges brown up *passion* or not) turn the heat down to lower than half (or just above half, if it wasn't browning passionately) for that last bit.
so it seems to have on hell of a flavor. the basil & parsley soaked into the flesh-mass while the salt dissolves into the overall olive oil (yea it's not the partanna i'd prefer, but i gotta tin i gotta run with until there's more of it's better in my hands. i'm not using my oilo verde novello for a fucking burger, fuck that). the cooking of it made a burger that comes nigh well near the flavor of my recent experience with philly cheese steak per a native (dude)
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so, in the spirit of drunken cooking being the best cooking i do, i'm back at the burner. this time? 1.19 lbs of meat from the best tasting local ground beef around. the weight defrosted, split into 2/3 and then that 2/3 of it joined with 1/4 cup of basil, finely crushed, with a table spoon of parsley and then sprinkled in to the meat anes folded.
the resulting green tinged pink/red mass formed into patties then gets colavita olive oil patted on each side (the first on the cutting board the second sprinkled/patted in the pan) and a semi-complete covering of baleine coarse non-iodized sea salt on one side.
the resulting patty, slow cooked at med-high lvl (covered) heat for 2/3-3/4ths of the period (depending on if the edges brown up *passion* or not) turn the heat down to lower than half (or just above half, if it wasn't browning passionately) for that last bit.
so it seems to have on hell of a flavor. the basil & parsley soaked into the flesh-mass while the salt dissolves into the overall olive oil (yea it's not the partanna i'd prefer, but i gotta tin i gotta run with until there's more of it's better in my hands. i'm not using my oilo verde novello for a fucking burger, fuck that). the cooking of it made a burger that comes nigh well near the flavor of my recent experience with philly cheese steak per a native (dude)
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